29 simple cooking tips you don't learn before

We've compiled a list of 29 Simple Cooking Tips Everyone Should Know! to make every time in the kitchen a successful one.
Check them out, learn something new, and share your best tips for surviving in the kitchen:

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1. Set up the perfect workspace by gathering clean tools, bowls and utensils. And make sure to keep a trashcan within arm’s reach.
2. To create an egg wash, whisk together a large egg with one tablespoon of water until smooth. Use as a glue to seal pastries, then brush on top for a glossy appearance.
3. Peel tomatoes with ease! Cut an X in the top, and then simmer in a pot of hot water for 15 to 30 seconds. Cool down and the skin will fall right off.

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4. Get comfortable! Wear comfy clothes and an apron when you work in the kitchen and you won’t have to worry about getting dirty.
5. Invest in a baking scale. Scales are not only an accurate way to measure your cooking ingredients, but they streamline the entire process.
6. Always read and re-read your recipes before you start cooking.
7. Clean as you go!

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8. Use two skewers instead of one when grilling or roasting to prevent your food from spinning.
9. Learn and practice the rule of thumb to check the readiness of steak.
10. To prevent butter from over-browning in your pan, add a little bit of lemon juice.
11. Embrace salt. Don’t be afraid to use salt; it pulls the flavors out of your dishes. Cook with kosher salt and season with sea salt.
12. No luck finding shallots? Replace with a combination of onions and garlic.
13. After handling garlic, rub your fingers on stainless steel, like your sink, to get rid of the odor.
14. Ovens can lie. Place a second thermometer in your oven to ensure proper preheating temperatures.
15. Ignore cooking times. Check your dishes by using your own senses (smell, taste, touch) to decide when they are done.

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16. The most versatile and important tool is a sharp chef’s knife.
17. Perfect all the different ways to cook an egg.
18. When poaching an egg, add a teaspoon of white vinegar to simmering water to help keep the yolk from breaking.
19. For a great hardboiled egg every time, bring your pot to a boil and then turn off the stove. Let your eggs sit in the heated pot for 12 minutes and then transfer to cold water.
20. Crack eggs on a paper towel on the counter —no shells and easy cleanup!
21. Make an ide al sunny-side egg by covering your pan with a lid and letting the steam cook your egg. No flipping required.
22. Always taste your food before seasoning.
23. Anchor your cutting board to the counter with a damp paper towel to keep things steady and safe.
24. Hold a knife properly: pinch the blade instead of gripping the handle.
25. Don’t rinse pasta.
26. Substitute half a lemon and half an orange as a replacement for a Meyer lemon.
27. When sautéing garlic, use sliced garlic instead of minced to prevent burning.
28. Invest in a seasoned cast iron skillet. This kitchen staple distributes heat evenly and is easy to clean.
29. Remove tough stems on leafy greens by pinching the stem and gently pulling off the leaves with your other hand.

5 biggest cooking mistakes in the kitchen

Lemon juice can rescue too-sweet dishes.

It happens—you go overboard on one ingredient, and the resulting recipe suffers. Luckily, there are ways to fix that. If it's too spicy, sugar or butter should help the situation. Too sweet? Add lemon juice. Dish tasting off? Add a touch of salt.

Finish cooking pasta in the sauce.

To make your pasta dish extra flavorful, boil pasta until it's about 90 percent cooked and remove it from the pot, reserving a cup of the water it was cooked in. Then add your pasta to a separate pan with your sauce and pour in a little of the reserved water.

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Do all your measuring before you start to cook.

This may seem obvious, but it's a step that's often overlooked. Chopping ingredients and measuring spices ahead of time will result in less-stressful cooking experience and better overall results.

Water will NOT put out an oil fire.

It won't work, ever. The key is to smother the fire, which you can do with baking soda or salt. If you don't have either of those items on hand, simply turn off the heat and put the lid back on.

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Always cook with a sharpened knife.

How often do you sharpen your knives? Probably not very often, right? Reddit user WArslett thinks you should change that. "A honing steel is designed to be used every time you use the knife, six strokes each side before you use it is sufficient."

These food tips will change your life

1. You can learn a lot by reading the comments other people leave about online recipes. I've made super-salty soup one too many times! Reading feedback from others who say "Be sure to reduce the salt" can really save a recipe—and reduce its sodium content!


2. Always crack an egg on a flat surface, never the edge of a bowl. Otherwise you'll risk shell shards and possible contamination of your food.



3. Don't throw out those last drips of jam in the jar; shake up a fruity vinaigrette instead. Add equal parts oil and vinegar to the jar, give it a good shake, and season with salt and pepper to taste.


4. Cooking doesn't have to be entirely from scratch every single meal. Making easy homemade sauce for store-bought pasta still counts!


5. Soak bitter greens, like arugula or kale, in a bowl of ice water in the fridge for about an hour to cut their bitterness. Run the leaves through your salad spinner several times with a paper towel to get them nice and dry and crisp.

6. When grilling flank or skirt steak, marinate it for 10 minutes after cooking instead of before. It adds amazing, full flavor in a tenth of the time.

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 7. When a savory dish needs a little oomph, try a squeeze of lemon instead of salt. A hit of citrus can make the whole recipe come to life.


8. Add hot sauce to your leftover pizza. It will taste great the next day, plus the chilies have antimicrobial properties that may help leftovers last longer.


9. Each time I make a batch of cookies, I bake one test cookie first. That way, if the oven is a little off that day, I can adjust the baking time accordingly and the rest of the cookies still come out perfectly.

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 10. For a satisfyingly thick but dairy-free soup, add some cashew cream. It's delicious and easy to make: Soak one cup of raw cashews in water for six to eight hours, drain and rinse them, and blend with 3/4 cup water until smooth.

Quick Fix Tips for Cooking

    Tomato paste or sauce can be used instead of fresh tomatoes. This saves a lot of chopping time.
    Soak chik peas in boiling water if you forget to soak it ahead of time. In this way only 1 hour of soaking in needed.
    Make ginger garlic paste in bulk and put it in the fridge. Similarly, make green chilly paste and keep in the fridge. This saves a lot of cooking time.
    You can also make a big batch of chapatti dough using your grinder atta attachment or food processor. Divide into smaller portions, put in ziploc bags and freeze it. Whenever you need, take one bag, thaw it and use. This stays good for more than a month.
    While chopping vegetables, chop in a bulk, use what is needed and put the remaining in the fridge for later use. Chopping a vegetable at a stretch saves a lot of time.

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    Have lots of peeled garlic in an air tight box in the refrigerator.
    Grate a whole coconut at a time and refrigerate/freeze it so it can be used easily whenever needed. You can use the grater attachment in the wet grinders to get it done easily. I prefer freezing as it stays fresh longer (upto 3 months). Thaw it for 5 minutes before each use.
    Fry grated coconut in bulk with curry leaves and store it in the fridge. This can be used easily whenever gravies have to be made.
    Whenever you boil potatoes or cauliflower make some extra and put it in the fridge. This can be used to make stuffed parathas, cutlets etc.
    Use the microwave to saute onions, tomatoes and to cook up the vegetables.

Top 10 General Tips for cooking

    To make softer chapattis, take the flour, add warm water and some warm milk and knead the dough. Let it rest for 15 minutes before making chapattis.
    Use heavy bottomed vessel  for boiling milk and for preparations using milk like kheer. Before adding the milk, a little water can be added to the vessel to avoid the milk from sticking to the bottom and getting burnt.
    Toasting nuts, rice, rava and dal (lentils) before cooking with it increases its flavors considerably.
    Adding few drops of oil to the rice before cooking it will prevent it from becoming sticky.
    Use the excess dal water from boiling dal to make rasam. Similarly, after boiling vegetables if you do not want the extra water, the liquid can be used in gravies or for making chapatti dough.
    Rub your hands in a stainless steel sink or vessel to remove the strong smell of onions or garlic.
    When boiling potatoes or eggs, add a pinch of salt to the water. This will help peel the skin easily later.

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    To separate each string of noodles or any thin pasta, run it under cold water immediately after boiling and draining the water.
    Curd in winter - Set in a ceramic container and place it on the voltage stabilizer of your refrigerator. Other options are keep in a hot box, inside the oven (switched off) or keep it wrapped in a blanket. The idea is to give a warm place to speed up the fermentation.
    For making softer idlis, add some sago or cooked rice while making the batter.

How to Make Homemade French Fries

How to Make Homemade French Fries
How to Make Homemade French Fries
How to Make Homemade French Fries
How to Make Homemade French Fries

How to Make Homemade French Fries

Homemade French fries are crazy delicious. The best fries are double-fried, first at a lower temperature to cook them through, then drained and allowed to cool before being dipped into hotter oil to crisp them up to golden perfection.

This recipe is very flexible—you can make as many or as few fries as you like. Plan on at least one large potato worth of fries per person, but you can certainly make do with less and people can eat many, many more.

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Cut the Potatoes

Whether you peel the potatoes or not is up to you.

Peeled or not, the cut is absolutely key when making fries. If you have a kitchen mandoline, this is the time to break it out and use it. If not, cut each potato in half the long way, lay the cut side flat on the cutting surface and cut into 1/2-inch to 1/4-inch slices. Stack these slices and cut into the same width sticks. Repeat with remaining potatoes.

Soak the Potatoes

Put the cut potatoes in a large bowl, cover with cool water, and soak for at least 20 minutes. This step gets rid of excess starch, resulting in fluffier and crisper fries.

Drain & Dry the Potatoes

Drain the potatoes and pat them dry with paper towels or a clean kitchen towel. Arrange them in a single layer to air-dry for a bit. The drier the better.

First Fry

Bring at least 2 inches of oil in a large heavy pot to about 325F. Fry potatoes, in batches if necessary, at this fairly low temperature until the fries are cooked through but still as pale as they were when you put them in the oil, about 5 minutes.

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Drain & Cool Half-Done Fries

Lift the fries out of the oil using a slotted spoon or frying basket. Drain them on a cooling rack (set over a baking sheet or pan to catch the drips) or on layers of paper towels. Let sit until completely cool—at least 30 minutes and up to several hours.

Fry Until Golden

Bring the oil up to the 350F-375F range. Use a thermometer or test the oil by dropping a fry in it – the oil should sizzle actively, but not violently, around the fry immediately. If it sputters and sizzles aggressively, bring the temperature down until you get an active yet steady sizzle when you add a fry to the oil.

Drain the Fries

Lift the fries out of the oil with a slotted spoon or frying basket. Drain them, again, on a cooling rack set over a pan or on layers of paper towels.

Serve Them Fries!

Most people will want to sprinkle their fries with fine sea salt while they are still laid out in a single layer draining.

To serve: pile them onto a platter or into a bowl.

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How to Dice Onions?

How to Dice Onions?
How to Dice Onions?
How to Dice Onions?
How to Dice Onions?
How to Dice Onions?
How to Dice Onions?

 Large, three-quarter-inch-plus dice are used to flavor soups and stocks and will typically be strained out and discarded after their flavor has been extracted through simmering. Large dice can also be used for skewering and grilling, or occasionally for stir-fries or dishes in which they will be further chopped or blended after cooking. Medium (half-inch) dice are commonly used for hearty stews, soups, braises, or sauces, while small (quarter-inch) dice are used in smoother, more refined sauces, stews, curries, or braises; in meat recipes, like meatballs or meatloaf; and in raw preparations, like salsas and some salads. When cooked for a long time, they'll melt into a sauce.

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Dice smaller than that are called brunoise and are not commonly used in home-cooked dishes. You might see them in fancy restaurant dishes, like beef tartare or some pâtés.

Step 1: Trim the Stem End

Hold the onion steady with your non-knife hand, and trim off the stem end by about a half inch.

Step 2: Slice in Half

Lay the onion flat on its cut surface and slice it in half, using your non-knife hand to hold it steady.

Step 3: Peel Off the Outer Layer

Peel off the remaining skin. The first pale layer underneath the skin can often be dry and tough, so it's a good idea to remove the outermost layer as well to reveal the more tender flesh underneath.

Step 4: Cut Along the Z-Axis

Lay the onion flat, and make a series of horizontal slices, holding the top of the onion steady with the tips of your fingers. Slice nearly all the way through, but keep the root end intact so that the layers remain connected.

Keeping the onion close to the edge of the board in order to give your knife hand clearance will facilitate this process. (Whether you make these cuts or the cuts in step 5 first is a matter of personal preference. Do what feels most comfortable to you.)

Step 5: Cut Along the Y-Axis

Make a series of vertical cuts with the same spacing as your horizontal cuts, again keeping the root end intact. To hold the onion, curl back the tips of the fingers on your non-knife hand, keeping your thumb behind them in order to prevent accidentally cutting your fingertips or thumb. Hold the knife blade directly against your knuckles to guide your strokes.

Step 6: Cut Along the X-Axis

Finally, dice the onion by making a series of vertical cuts perpendicular to the ones you just made, again using the knuckles of your non-knife hand as a guide for the blade. As you get toward the root end, you can rotate the onion 90 degrees forward, so that the most stable side is facing down, and continue slicing until just the root remains.

Step 7: Transferring Dice

Do not use your knife blade to pick up chopped vegetables—rubbing it against the cutting board will quickly dull its edge. Instead, use a bench scraper, which is custom-designed for the task.

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